Monthly Archives: September 2011

Oh man, this was a funny one. This was the first time I ever attempted making brussel sprouts. I was never the biggest fan, neither was my mom, so it was rarely on the table growing up at home. When … Continue reading →

^ that is calalou. This week at market, at the end of the day the market manager gifted me with a bunch of greens unfamiliar to me. She explained to me that it was “Calalou,” a leafy green similar to … Continue reading →

So before I get in to this recipe, there is something I would like to discuss. Recently (or maybe not so-recently at this point) there was a hurricane and then a series of flooding in the NY area. The damage … Continue reading →

There’s nothing like some savory mashed potatoes to satisfy your carb craving. Benefits of cooking home? You can make a guiltless mash that could fool anyone. Fennel is one of those vegetables that I never know what to do with. … Continue reading →

One of my favorite dishes on the dinner table growing up was rice and chickpeas. Most of the time I would pick all the chickpeas out of the leftovers in the fridge, leaving only the rice behind. As I grew … Continue reading →

Cue the moment in your meat-eating career when grilled chicken just doesn’t do it for you anymore. Now let me offer you a delicious alternative- Coconut chicken. I made this recipe a few months ago for a bunch of friends … Continue reading →

Ahhhhh! Finally. I have been dying to make my own version of stuffed zucchini flowers ever since I was introduced to them while studying abroad in Italy a few years back. At market every week I was taunted by zucchini … Continue reading →

Mmmm, finally! This recipe had been on my to-do list ever since I moved in to the land of Fish Tacos, ie Nolita, back in December. Since work today was cancelled, the weather has turned to misery, I recently was … Continue reading →

There are so many ways to manipulate a bag of coleslaw. To me, a bag of plain chopped cabbage is like a blank canvas waiting to be rocked. It’s such a shame that diners (and other establishments alike) stick to … Continue reading →